Mixed Vegetable Manchurian

Ingredients

•	Cabbage,grated	1 medium
•	Carrot,grated	1 medium
•	French beans,finely chopped	8-10
•	Spring onions with greens,finely chopped	3 medium
•	Green capsicum,finely chopped	1 medium
•	Salt	to taste
•	Refined flour (maida)	1/4 cup
•	Cornflour/ corn starch	1/4 cup
•	Oil	to deep fry
•	Sauce
•	Oil	2 tablespoons
•	Ginger,finely chopped	1 inch piece
•	Garlic,finely chopped	4-6 cloves
•	Celery,finely chopped	2 inch stalk
•	Green chillies,finely chopped	3
•	Soy sauce	2 tablespoons
•	Sugar	1 teaspoon
•	MSG	1/4 teaspoon
•	Salt	to taste
•	Vegetable stock	2 1/2 cups
•	Cornflour/ corn starch	3 tablespoons
•	Vinegar	1 tablespoon

Method
Mix three tablespoons of cornflour in one cup of water. Reserve spring onion greens for garnish. Mix cabbage, carrot and French beans in a bowl and thoroughly rub in one teaspoon of salt. Add spring onion, capsicum, refined flour and one-fourth cup of cornflour. Mix thoroughly. Shape into lemon sized balls. Heat sufficient oil in a wok and deep-fry vegetable balls in small batches for three to four minutes on medium heat or until golden brown. Drain on absorbent paper. Heat two tablespoons of oil in a wok or a pan and stir fry the ginger and garlic half a minute. Add the celery, green chillies and stir-fry for half a minute more. Add soy sauce, sugar, MSG and salt. Stir in vegetable stock and bring to a boil. Stir in cornflour mixture and cook for a couple of minutes or until the sauce starts to thicken, stirring continuously. Add the fried vegetable balls, vinegar and mix well. Serve hot, garnished with the reserved spring onion greens. 

Chef's Tip
If you want to serve it dry without the sauce, reduce the stock to one cup and cornflour in the sauce to one and a half tablespoons only.

Vegetable Biryani

Vegetable Biriyani Recipe - Ingredients :

• Basmati Rice - 1 cup (I used seeraga samba rice variety)
• Coconut milk - 1/4 cup
• Water - 1 and 3/4 cups
• Onion - 1 chopped finely
• Tomato - 1 cubed
• Ginger Garlic paste - 1.5 tbsp
• Curd - 2 tsp
• Ghee - 1 tbsp + 2 tsp
• Oil - 1/2 tsp

To temper:

• Cloves - 2
• Cinnamom - 1/2 inch piece
• Cardamom - 1
• Bayleaf - 1

Vegetables:

• Carrots - 2 medium sized chopped finely
• Beans - 6 chopped finely
• Peas - a little less than 1/4 cup

To grind to a paste:

• Mint leaves - 1/4 cup
• Coriander leaves - 1/4 cup
• Green chillies - 2

Note : The rice : water ratio is 1:2 including coconut milk

Method:
1.Grind the ingredients listed under 'to grind' with little water to a fine paste.Set aside. Take thick coconut milk and make it ready.

2.Heat oil and 1tbsp ghee in a pressure cooker, add cinnamom, cloves, cardamom and bayleaf one by one and saute for a min then add onion , tomato saute till it turns mushy.Add ginger garlic paste saute till raw smell leaves.

3.Now add the puthina paste, curd and saute 3mins till raw smell leaves.Then add the vegetables, mix well and saute for 2mins. Now add the rice and mix well with the veggies for a minute.

4.Add coconut milk, 1 and 3/4 cups of water and pressure cook for 3whistles and switch off.Once pressure releases, open and fluff it up with a fork.Add remaining ghee and mix once again taking care not to make the rice mushy.

Serve hot with onion raita the best combination with vegetable biriyani or kurma.

Kadai Paneer

Ingredients:

• Paneer - 1 cup cubed
• Capsicum - 1 cubed (I used half green and half red)
• Tomatoes - 2 tbsp cubed
• Onion - 1 chopped finely
• Red chilli powder - 1 tsp
• Garam masala powder - 1 tsp
• Dhania powder - 1/2 tsp
• Ginger garlic paste - 1 tsp
• Kasuri methi (dried fenugreek leaves) - 1 tsp
• Oil - 2 tbsp
• Green chillies - 1 chopped
• Coriander leaves - 1 tbsp chopped
• Salt - to taste

For grinding:

• Tomatoes - 2
• Coriander seeds - 1.5 tsp
• Red Chillies - 1

Dry roasted coriander seeds and red chillies can be coarsely powdered sepeartely and added too. But I find it easy to combine with tomatoes and grind, either way no big difference in taste.

Method:

1. Dry roast coriander seeds and red chillies seperately and grind it with tomato to a fine paste.

2. Heat half a tsp of oil, add cubed paneer and toast it until it turns golden brown. Transfer the toasted paneer to hot water for 5mins, drain and keep aside(this is to retain the softness of the paneer). Heat remaining oil in a pan, add green chillies and ginger garlic paste saute for a minute.

3.Then add onions, tomato cubes and saute till raw smell leaves and onions turn slightly browned. Then add the tomato puree(with coriander seeds and red chillies grinded). Add chilli powder, garam masala powder and dhania powder, give a quick stir.Add required salt.

4.Add kasoori methi , Next add the capsicum and saute till its cooked but retain its crunchiness dont let it become very soft. Add 1/4 cup water and allow it to boil and thicken.

5.Once it reaches semi gravy consistency, add the paneer cubes mix well. Add chopped coriander leaves, give s quick stir and switch off.

My Notes:

• Kadai paneer can be made gravy kind too by adding 2 more tomatoes and switching off when the gravy consistency is reached.
• After toasting the paneer, transfer to hot water and take it out within 5mins and drain it else the paneer would become rubbery.
• Dont skip the kasoori methi as it gives a nice and unique flavour to the gravy.
• Freshly ground coriander seeds gives a nice flavour to the curry.

This can be served with rotis or mild pulaos. We had it with kuska biriyani and enjoyed the meal. The highlight of kadai paneer is freshly ground coriander powder with the flavour of capsicum an kasoori methi - Spicy, flavourul and yum.

French Fries

French Fries

Cooking Time: 10-15 minutes

Servings: 4

 Preparation Time: 20-30 minutes
 Category: Veg

Ingredients

•	Potatoes non starchy-waxy	5large
•	Salt	to taste
•	Oil	to deep fry

Method

Peel the potatoes and keep them soaked in water. Cut them into one centimeter thick slices and further cut into finger sized pieces. Keep sufficient water for boiling in a large pan. Put the potato pieces in the water, add salt and boil till half done. Drain and cool the potatoes in the refrigerator. Transfer the potato pieces into a zip-lock bag and seal after removing any excess air. Keep them in the deep freezer. When required remove them from the deep freezer and deep fry directly in medium hot oil till golden and crisp. Drain and place on absorbent paper. Add salt only after removing them from hot oil. Serve hot. 

Gajar(Carrot) Halwa-Gajrela

Gajar(Carrot) Halwa-Gajrela

Gajar halwa is one of my favorite. I make whenever I buy fresh carrot. Traditionally, milk and carrot is cooked till milk becomes solid, but with modern approach, halwa is done quickly. I use milk powder instead of milk to reduce the cooking time. These days, I make in pressure cooker to make it even more faster. Sometimes, condensed milk, ricotta cheese, or other mil...k products are used to make this halwa. But the best thing I like is less milk and more carrot in my halwa. And I do not like overcooked carrot. I just cook gajar(Carrot) little bit.

Prep Time:5-8min

Cooking Time: 12-15min

Servings: 4

Ingredients:
Gajar(Carrot): 3, large grated(makes about 2cups)
Dry non-fat milk powder: 1/2 cup
Sugar: 1/4 cup or to taste
Nuts: 2 tbsp ( I used almonds)
ghee(clarified butter): 3 tbsp
Cardamom Powder: 1/2 tsp or to taste

Gajar Halwa with milk burfi on top

Direction:
Melt ghee in a pan. Roast nuts for 1min and set aside(This step is optional-you can add raw nuts or roasted).
In the same pan, stir in grated carrots and cook for 6-7 mins on medium heat, uncovered. Carrot must be soft by now, if not cook for another couple mins.
Now add dry milk powder n sugar. Cook for 3-4 mins or until halwa oozes oil from sides. Adjust sugar to your taste.If you want that grainy taste of milk powder little bit more, than try adding little milk powder.
Garnish with almonds n switch off.
Serve hot with puri or eat as it is..

Vegetable Kati Roll Recipe

Vegetable Kati Roll Recipe

Prep & Cooking: 30-40 mts

Makes 6-7 rolls
...
Cuisine: North Indian

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Ingredients:

For rotis:

1 1/4 cups whole wheat flour/atta

1/2 cup maida/all purpose flour

1/2 tsp salt

water to knead the dough

For filling:

2 cups julienne mixed vegetables, beans, carrot, capsicum, beans and cabbage

1 tsp ginger-green chili paste

pinch of turmeric pwd

1/2 tsp chaat masala pwd

1 tsp Kitchen King Masala (optional)

2 eggs, beaten (optional)

1 tbsp lemon juice

2 onions, finely sliced

few tbsps of green chutney

few tbsps of guacamole

2-3 tbsps olive oil

salt to taste

1 Add salt to the wheat flour and maida, combine, slowly add water to form a soft yet slightly firm dough. Cover and let it rest till you get the stuffing ready.
2 Blanch the french beans for 3 mts and keep aside. Heat a tbsp of olive oil in a vessel, add the ginger-green chili paste and saute for few secs. Add carrots, cabbage and capsicum and saute for 7-8 mts. Add the blanched beans and saute for another 3 mts. Add turmeric pwd, kitchen king masala and chaat masala pwd and combine. Turn off heat.
3 Add the lemon juice and salt to taste and mix. Keep aside.
4 In a separate bowl, combine the raw sliced onions with 2-3 tbsps of green chutney and keep aside.
5 Beat eggs in a bowl, add salt and pepper and keep aside. (Vegetarians can omit this step)
6 To prepare rotis, pinch a large lemon sized ball of dough, dust the working surface with some atta and roll out the stuffed dough to form 6″-7″ diameter circles.
7 Heat a iron tawa and once its hot, place a parantha and let it cook lightly on both sides. Prepare all the rotis and place them in a casserole to keep soft.
8 At the time of serving, drizzle some oil on a tawa, fry the roti on one side for 4-5 secs and on top pour 2-3 tbsps of the beaten egg and flip over the roti so that the egg gets cooked.
9 Remove from tawa, place the egg coated side of the roti up and sprinkle some lemon juice on the egg coated side. Spread some guacamole or you can skip this part if you do not have guacamole. Place 3-4 tbsps of vegetable filling in the middle of the roti and sprinkle the onion-green chutney filling over it and roll the roti tightly to form a roll. To serve, wrap the lower part of the rotis in a butter paper or tissue. Enjoy!

Vegetable Momos Recipe

Vegetable Momos Recipe

Learn how to make Vegetable Momos recipe using our easy to make homemade Vegetable Momos recipes. Try this homemade Vegetable Momos cooking recipe at your home.
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Vegetable Momos Recipe Ingredients
... For dough:
2 cups maida
1/2 tsp salt
1/2 tsp baking powder


For filling:
1 cup carrots - grated
1 cup cabbage - grated
1 tbsp oil
1/2 cup onion - finely chopped
1 tsp garlic - chopped
1 tsp Soya sauce
salt
1/4 tsp vinegar
1/4 tsp black pepper

Vegetable Momos Recipe Procedure
Mix the maida, salt and baking powder and knead to a stiff dough with water.

Heat oil and add the onion and garlic. Saute over high heat and add the carrot and cabbage. Turn around over high heat till glossy.

Take it off the heat and mix in the Soya sauce, salt, vinegar and black pepper.

Roll the dough thin (translucent) and cut into 4"-5" rounds.

Take a round, wet edges and place some filling in the center. Bring edges together to cover the filling.

Twist to seal and fill the rest in the same way.

Steam for about 10 minutes and serve with Soya sauce and chilli sauce.